A slice for everyone! Be the hit of your Christmas party with holiday dessert recipes for creamy cheesecakes, tempting tarts and decadent cakes that look as good as they taste.

I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado

A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce add up to one mouthwatering dessert. Top with whipped cream and berries, and you have a showstopper that’s bound to win raves. —Mary Alice Graves, Kempton, Indiana

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It’s quite festive and was thoroughly enjoyed by all. —Stacy Dutka, Bienfait, Saskatchewan

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It’s so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado

I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn’t be Christmas without gingerbread! —Pat Habiger, Spearville, Kansas

This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It’s topped with a smooth, rich chocolate ganache to make it truly incredible. —Rebekah Radewahn, Wauwatosa, Wisconsin

The holidays wouldn’t be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that’s the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit “oohs” and “aahs,” but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey

Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

After my sister took the family to the local cranberry festival, my mom bet me that I couldn’t make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s great coffee destinations. —Julie Merriman, Seattle, Washington

One of my mom’s friends gave her this recipe when I was a child and it has been a family favorite ever since. When your “chocolate sweet tooth” acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. —Marge Clark, West Lebanon, Indiana

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. —Monica Kennedy, Johnson City, Tennessee

My grandmother taught me the tricks to making this cake, and I’ve added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York

This cake won Grand Champion at the 2000 Alaska State Fair, and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska

When I think of this specialty cheesecake, three words come to mind: “decadent,” “fun” and “delicious.” One bite and I think you’ll agree this dessert is pure bliss. —Julie Ruble, Charlotte, North Carolina

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

This is my twist on Christmas gingerbread…cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario

This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. —Shirley Goering, New Ulm, Minnesota

Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

This has been in my recipe file for years. This lovely cake is perfect for any occasion where you would like to impress your company. It does take some time to make, but it is worth the time when you hear the compliments.—Lorraine Caland, Thunder Bay, Ontario

Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. —Johnna Johnson, Scottsdale, Arizona

I love the sticky honey syrup, spices, nuts and crispy phyllo of homemade baklava but don’t want the fuss of preparing it in the traditional way. These easy-to-make cups offer all of the classic flavors and textures in the form of little cheesecakes. —Laura Curtis, Hoboken, New Jersey

I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas

Here’s a true indulgence for the holiday season. The rich, buttery crust holds a triple-nut filling flavored with maple. When the tart has cooled, I drizzle on melted chocolate. —Rebekah Radewahn, Wauwatosa, Wisconsin

I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia

My mother’s golden eclairs have a rich, creamy custard filling. If you prefer, replace the simple glaze on top with a dusting of confectioners’ sugar or a drizzle of melted chocolate. —Laurinda Johnston, Belchertown, Massachusetts

Between the creamy filling, crispy crust and gooey caramel sauce, there’s a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. —Leah Davis, Morrow, Ohio

This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb’s up. —Darl Collins, Marklevile, Indiana